Tuesday, September 6, 2011

Aloo Gobi

A large percentage of the Indian population is vegetarian. We (and by that I mean my ancestors) have figured out ways to a few simple vegetables and transform them into dishes that make your tastebuds dance.

Aloo Gobi (Potato and cauliflower dry curry) is this quintessential Indian dish that is prevelant throughout the country. Different regions make it in different ways with varying proportions of  spices but for the most part the base is the same. If you've never tried making an Indian curry to date, this is a good place to start.

I'd been to my friend's place this weekend and she was just starting out to make her version of this dish and that gave me the opportunity to help her and take pictures to blog. Thanks Pooja! It was a lot of fun and very very yummy!

(Pooja's) Aloo Gobi

  • 1 medium gobi (cauliflower)- floretted
  • 3 medium potatoes - diced roughly
  • 2 Tbsp grated ginger (reduce if you are not a big fan of ginger)
  • 2 tsp cumin seeds
  • 1 Tbsp ground coriander
  • 2 tsp dried mango powder
  • 1/4 tsp chilli powder (cayenne)
  • 1/4 tsp turmeric
  • 2 Tbsp canola oil

1.  In a heavy skillet, heat the oil and add the spices till they are nicely toasted. Let them hang out in the oil bath for 5 minutes.

2.  Add the cauliflower and let it start cooking and mixing with the spices. 

3. After 10 minutes, add the potatoes and continue to cook for another 15-20 minutes on medium heat slowly adding a bit of water to help with the cooking. I would say add a 1/4 cup at a time checking for doneness after every 5-6 minutes. Keep stirring.

4.  Allow the vegetables to caramelize slightly- the brown colour you see on the veggies translates to flavour. So be patient!

5.  Add salt

6.  Serve up with hot basmati rice!


  •  You could add some green peas at the end for colour and a little sweetness
  •  Some people I know make this dish with onions too.. I'm personally not a fan of onions in this dish. 

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